Authentic Pappardelle Bolognese (Ragù alla Bolognese)
Rich slow-simmered Italian meat sauce served with tender pappardelle pasta and freshly grated Parmigiano Reggiano.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Simmering
- Cuisine: Italian
Ingredients
For the Ragù
1 tablespoon olive oil
1 tablespoon salted butter
1 medium to large yellow or red onion, finely chopped
2 medium to large carrots, finely chopped
2 celery ribs, finely chopped
4 ounces diced pancetta
1 pound ground pork
1 pound ground beef
2 cans (28 ounces each) San Marzano plum tomatoes with juices
3 tablespoons tomato paste
¾ cup dry white or red wine
½ cup beef stock or chicken stock, plus more as needed
1 cup whole milk
1 medium to large Parmigiano Reggiano cheese rind
1 healthy pinch nutmeg
Salt and black pepper to taste
For Serving
1 pound dried pappardelle pasta
1 cup freshly grated Parmigiano Reggiano cheese
Freshly cracked black pepper
Instructions
Finely chop the onion, carrots, and celery into very small pieces using a knife or food processor to create the soffritto.
In a large Dutch oven or heavy pot, heat the olive oil and butter over medium heat.
Add the pancetta and cook for 3–5 minutes until lightly crisp and the fat has rendered.
Add the chopped soffritto and a generous pinch of salt. Cook for 3–4 minutes until softened.
Add the ground pork and ground beef. Cook until browned and no longer pink, breaking up the meat as it cooks.
Pour in the wine and cook for 3–4 minutes until most of the alcohol evaporates.
Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
Add the San Marzano tomatoes with their juices, broth, Parmigiano Reggiano rind, nutmeg, salt, and black pepper.
Reduce the heat to very low, partially cover the pot, and simmer gently for 4–5 hours. Stir occasionally and add extra broth if the sauce becomes too thick.
During the last 30–60 minutes of cooking, stir in the whole milk.
Bring a large pot of salted water to a boil and cook the pappardelle until al dente according to package directions.
Reserve about ¾ cup pasta water before draining the pasta.
Return the pasta to the pot and add enough Bolognese sauce to coat generously. Add reserved pasta water as needed.
Stir in the grated Parmigiano Reggiano cheese until creamy and combined.
Serve hot with extra cheese and freshly cracked black pepper.
Notes
Slow cooking is essential for developing authentic Bolognese flavor.
Whole milk helps soften the acidity of the tomatoes and creates a silky texture.
San Marzano tomatoes provide the best rich and balanced flavor.
The sauce tastes even better the next day after the flavors continue to develop.
